Mealtime Mama: Valentine’s Day cookies and sweets

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Since Friday is Valentine’s Day, we thought Mealtime Mama should focus on sweets for your sweet today! These recipes were made with love by our friend, Ceri Wilkin, who blogs over at Recipe Doodle.

For years Ceri has tried out one new recipe a day — and now she share her triumphs and tragedies on her site. Go visit herfor inspiration and great pics! (We wish you could hear her fabulous New Zealand accent when you read her recipes!)

Heart Glazed Cornmeal Cookies

2 cups flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup sugar
1 egg
1 1/4 teaspoons vanilla extract
1/2 cup confectioners sugar
1 to 2 drops of red food coloring

Heat oven to 400F.
In a medium bowl, whisk together flour, cornmeal and salt.
In a large bowl, using an electric mixer, beat butter and 1/2 cup sugar on medium-high, until creamy, 3 minutes. Add egg and 1 teaspoon of vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat to combine.
Place 1/4 cup sugar in a small bowl, roll dough into 1-inch balls and coat with sugar. Transfer to parchment lined baking sheets. With the bottom of a glass, flatten balls to 1 1/2 inches in diameter. Press a 1-inch heart shaped cookie cutter into each (do not cut through). Bake until cookies are golden at edges, 10 minutes, rotating sheets halfway through. Let cookies cool on wire racks.
In a small bowl, whisk together confectioners sugar, 1/4 teaspoon of vanilla and 1 3/4 teaspoons cold water. Whisk in food coloring. With a small spoon, spread glaze inside heart. Let set 15 minutes.
Enjoy!

Recipe adapted from Everyday Food magazine

Chocolate Heart Turnovers

2 cups of semi-sweet chocolate chips
1 teaspoon of ground cinnamon
1 package of puff pastry, thawed
1 egg, beaten with 2 teaspoons of water
1 1/2 teaspoons shortening

Heat oven to 400F.
Combine 1 1/2 cups of chocolate chips and cinnamon in a small bowl, set aside.
Unfold one pastry sheet, roll on lightly floured surface to form a 12 inch square. Cut out shapes with a heart shaped cookie cutter.
Place 1 tablespoon of chocolate mixture onto the center of each of half of the hearts. Lightly brush egg mixture onto edges of each heart, top with a second heart and seal edges.
Transfer to an ungreased baking sheet. Repeat procedure with remaining puff pastry sheet and remaining chocolate mixture. Lightly brush tops of turnovers with egg mixture. Bake 15 minutes, or until light golden brown. Remove from baking sheet to wire rack. Place remaining 1/2 cup chips and shortening in small microwave safe bowl. Microwave 1 minute, stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle melted chocolate over each turnover.
Enjoy!

Recipe adapted from The Morning News, 2002

Chewy Chocolate Cookies

These yummy cookies don’t have any flour in them – or butter! Egg whites are used as the binding agent.

1 3/4 cups powdered sugar
1/2 cup cocoa
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped walnuts, toasted (or chocolate chips)

Heat oven to 300F.
Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough (mixture should be thick enough to form into balls, if not add more powdered sugar and cocoa – I ended up adding another egg because it wasn’t coming together, and then had to add extra powdered sugar – maybe if I had of used a stand mixer it might have helped it come together a little more)
Add nuts or chocolate chips, mix well.
Form dough into 15 balls. Place on a parchment-lined baking sheet. Bake 16 to 18 minutes, until glossy and crackled. Cool completely.
Enjoy!

Recipe adapted from Relish

ceriMore about Ceri: I am a wife, mother and recipe follower. For years I have tackled one new recipe a day – some are fabulous, some are not. In a past life I was an Occupational Therapist, Rugby and Netball player, Belly Dancer, lesson taker of golf, tennis and wine appreciation. My Husband owns Pizzerias, my Father was a butcher, my Mother a caterer, my older Brother makes the absolute best birthday cakes and desserts you will ever taste, my younger Brother owns restaurants in New Zealand and my kids love to eat.

Note from the mamas: This post originally published on Motherlode in February 2012.

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Mealtime Mama: Pancake-battered honey crisp apples with caramel sauce

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Our awesome friend Heidi Clark (who works for the awesome company Great Day Farms) was inspired on a recent Saturday to make a recipe she called Pancake Battered Honey Crisp Apples with Caramel Sauce.

Don’t they look delicious?

Heidi's recipe

We asked Heidi how she came up with the recipe:

“I’d have to say inspiration was that I love fall and I look for the honey crisp apples like others look for the Pumpkin Spice Latte. I’ve been thinking of all the fun ways that I could use them and then one morning for breakfast it came to me. I make oatmeal with them so why not thin sliced pancakes? My picky eater Sawyer loves both apples and pancakes and I thought the match up, especially with the caramel sauce, was great.”

Here’s how to make them:

Step 1: Slice Apples on the thickest setting or use a knife to cut 1/4 inch thick.

Step 2: Mix your choice of pancake batter using Great Day Farms eggs, heat skillet to a little less than medium.

Step 3: Batter apple slices and cook in a non-stick pan (we used coconut oil to give them a crispness).

Step 4: Flip and evenly cook both sides. Serve immediately dusted with white sugar or drizzled with caramel sauce (1/2 cup brown sugar, 1 stick butter, melted).

Enjoy!

Find Heidi Clark at her blog, The Busy Nothings.

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Mealtime Mama: Who’s up for some French Cake Bon Bons?

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You know how we moms love to put our feet up and eat bon bons? No? Well, we think it would be nice every now and then!

Below is a Bon Bon recipe from a friend’s awesome mother, Carrie Chastain, who also happens to be a great cook. This is an easy recipe, which makes it even better.

French Cake Bon Bons

  • choc cake mixOne cake mix (any flavor)*
  • One container of frosting (compatible to the cake mix chosen)
  • Almond bark (white, chocolate or butterscotch)

Directions:

Bake cake in a 9 X 13 pan, according to box instructions. When the cake is cool, place it in a large bowl and crumble.

Work the frosting mix into the crumbled cake until you have the mix completely worked together.

Make small balls about the size of a meatball, spray cookie sheets with Pam or similar product and place the small balls on the sheet and freeze.

After frozen, dip in the almond bark and enjoy! (You may put these in a container and freeze indefinitely; it only takes a few minutes to thaw them.)

*Some options for cakes and frosting: German Chocolate and coconut pecan frosting; strawberry cake and frosting; or spice cake and cream cheese frosting, dipped in butterscotch bark.

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Mealtime Mama: Pick your own strawberries, make a pie!

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Have you been berry picking yet?

If you’ve got pick-your-own strawberries (or if you picked some up from Ozark Natural Foods!), below a great pie recipe that our friend Kathleen Villar shared after she and her two kids visited McGarrahs a few weeks ago. (Kathleen gives full credit to her friend Pam Lewis for the recipe.)

We couldn’t resist using a few of the pics from the Villars’ day at the farm, too! Those kids are so cute. (By the way, McGarrah’s Farm just finished with pick-your-own strawberries on Saturday, but raspberry and blackberry picking is up next! Stay n Step Berry Farm in Fayetteville has blueberries.)

Strawberry Pie

Kathleen, berriesIngredients:

3 Tablespoons cornstarch
1 1/2 cups sugar (It is a SWEET dessert, you might want to reduce the sugar. I used just 1 cup.)
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries (If the berries are small, it may take a little more. I just filled the pie crust.)

Directions:

  • Pre-bake a 10″ pie shell. (I used a pre-made graham cracker crust. They have pre-made shortbread too!)
  • Line bottom with the sliced strawberries
  • Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries (I didn’t use it all) and refrigerate until set.
  • Serve with whipped cream.

Kathleen's kids, berries

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Mealtime Mama: Oatmeal cookies made by mom

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When my siblings and I go “home” to my parents’ house, we inevitably finish dinner and say we’re craving something sweet.

We often ask our mother to make oatmeal cookies, maybe because she always has the ingredients on hand. Or maybe because, when I bite into one, I seriously feel about 8 years old again. Especially when I eat them warm right out of the oven.

I’ve really been craving those cookies lately, so I’m pretty sure I know what I’m going to ask for on Mother’s Day. I’ll have to bring her flowers to plant in her garden. Sweets for me, flowers for her, just like we like it.

Shannon’s Mom’s Oatmeal Cookies

quick oats1 stick butter

1/2 cup firmly packed brown sugar

1/4 cup granulated sugar

1 egg

1/2 teaspoon vanilla

3/4 cup all purpose flour

1/2 teaspoon soda

1/4 teaspoon salt

1 1/2 cups oatmeal

Directions: Beat together butter and sugars. Add egg and vanilla. Beat well. Add flour, soda and salt. Mix well. Add oatmeal and mix. Drop by rounded spoonfuls on ungreased cookie sheet. Serve warm and start a new family tradition!

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